There are 7 Tasty Ways to Eat Kale Stems.

We always tell you not to toss your cooking scraps, peels, and cores.It's with good reason that it cuts down on food waste.It's time to acknowledge that some of these scraps, like the stems from hardy greens, aren't always as good as the main event.

They can be.It takes a lot of work to get them into a vegetable of your liking.Here's how to cook your greens.This is how to make them taste good.

First things first, the stems of kale and collards are tough.You shouldn't eat the stems raw if you enjoy the occasional salad.You wouldn't get very far if you tried.According to Andy Baraghani, senior food editor at BA, blanching and shocking them before they cook will help them retain a bright, vibrant green color.If you don't blanch them, make sure to cook them over low heat.The stems will be too tough to chew if the exteriors burn before they cook through.

The blanch-shock method is always helpful in making the stems softer.If you have time, do it.You can skip it, but be aware that you will be chewing a little more.

You can make Burnt Onion Butter.A photo of Michael Graydon and Nikole Herriott.

Are you ready to get a little weird?Baraghani says to try charring the kale stems.The point of skipping the blanching step is to burn them.While the pan is heating up, rub the stems with just enough oil to make them moist.Before you start, open a window and don't put any fat in the pan.He says to cook the stems until they turn to ash.After it cools, you can mix it with softened butter and a pinch of salt.The bitter notes help cut through the fat of the butter and make for an amazing steak topping or spread for bread.

Would it be offensive to fry an ingredient that is good for you?We don't want to be right if it's wrong.Dust chopped stems with rice flour to encourage crisping after the egg-breadcrumb dredge process.Fry them in hot oil.To remove them from the pot or deep sauté pan, use a spider strainer and immediately hit them with salt and ground chiles.The stems can be used to top salads, grain bowls, and casseroles.Baraghani says that your green bean casserole will never be the same.

Cucumbers have been fun, but it's time to take our pickling to the next level.If you want to add any spices to the brine, chop the stems and submerge them in it.The stems will be tenderized by the liquid and infused with flavor.If you want to retain the crunch, keep them in the liquid for just a few days to a week.What do you do with the stems?Baraghani says they're amazing in fried rice.He suggests putting them in a breakfast bowl with cooked grains, eggs, and bacon."Greens, eggs, and ham" is a different word.